Bring a large pot of lightly salted water to a boil.
Meanwhile, heat olive oil in a large pan over medium heat. Season shrimp with salt and pepper. Cook and stir shrimp in hot oil until opaque, about 2 minutes per side. Remove from heat.
Cook linguine in boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain, reserving 2 tablespoons cooking water.
Combine lemon zest and juice in a small saucepan over medium heat; bring to a simmer. Sprinkle in parsley and stir in butter until melted. Stir in reserved cooking water. Add shrimp to lemon sauce.
Mix together linguine, lemon-shrimp sauce, and Parmesan cheese in a large serving bowl.
